Asian Style Tuna Stacks

Tue, 19 July 2016

A fresh, sophisticated starter or lunch

Ingredients

• 2 x 80g pots of JOHN WEST INFUSIONS Ginger & Soy Tuna
• 2 medium ripe avocado, diced
• 1/2 a small red onion finely diced
• 1 large tomato, diced
• 2 tablespoons of toasted sesame seeds
• Some Toasted sesame oil
• 1/2 of a lime Juice
• A pinch of of salt
• some coriander sprigs to garnish

Method

 

You will need a 2.5 inch diameter x 3 inch high circular ring mould (or you can use the same size ring-pull sweetcorn can that has been opened at both ends and rinsed out).

 

Place the diced avocado in a mixing bowl. Add half the lime juice, diced tomato, red onion, salt and a dash of toasted sesame oil and mix gently ensuring some of the avocado remains chunky.

 

Place the ring mold on the plate on which you’re going to serve the tuna stack.

 

Spoon half of the avocado mixture inside the mold, pressing down and smoothing with the back of a spoon.

 

Next, add a pot of JOHN WEST INFUSIONS Ginger & Soy Tuna and again press down and smooth with the back of a spoon. Cover the top surface with half of the toasted sesame seeds.
Gently press down on the top layer while slowly removing the mold to reveal the tuna stack.

 

Repeat the layering process with the remaining ingredients to form a second tuna stack.

 

Finish each stack with a sprig of coriander, a small dash of sesame oil and the remaining lime juice. Serve immediately.